Gajar Gobhi Shalgam Ka Aachar
Gajar Gobhi Shalgam Ka Aachar is a medium Indian recipe that serves 4. 20 calories per serving. Recipe by Sanjeev Kapoor Khazana on YouTube.
Prep: 20 min | Cook: 10 min | Total: 40 min
Cost: $6.25 total, $1.56 per serving
Ingredients
- 500 g Cauliflower (cut into bite‑size florets)
- 250 g Turnip (peeled and cut into small cubes)
- 250 g Carrot (peeled and cut into small cubes)
- 2 Tbsp Mustard Oil (heated until smoking hot, then cooled)
- 1 Tbsp Mustard Seeds (dry roasted)
- 1 tsp Cloves (dry roasted)
- 1 tsp Cardamom Pods (large) (dry roasted, then ground)
- 2 Tbsp Vinegar (preferably white or apple cider vinegar)
- 2 Tbsp Salt (adjust to taste)
- 1 tsp Turmeric Powder (for color and mild flavor)
- 1 tsp Red Chili Powder (adjust for heat level)
- 1 tsp Ginger Paste (optional, for extra zing)
- 1 tsp Garlic Paste (optional)
Instructions
Prepare the vegetables
Wash the cauliflower, turnip and carrot thoroughly. Cut the cauliflower into bite‑size florets and dice the turnip and carrot into similar sized pieces so they pickle evenly.
Time: PT10M
Dry roast whole spices
Heat a heavy‑bottomed pan over medium heat. Add mustard seeds, cloves and cardamom pods. Roast for 2‑3 minutes until fragrant, stirring constantly to prevent burning.
Time: PT5M
Temperature: 180°C
Grind the roasted spices
Transfer the roasted spices to a spice grinder or mortar and pestle and grind to a fine powder. Set aside.
Time: PT5M
Combine vegetables with seasonings
In a large mixing bowl, add the cut vegetables, ground spice mix, turmeric, red chili powder, salt, ginger paste and garlic paste. Drizzle the heated mustard oil (heated until smoking hot, then cooled) and add vinegar. Toss everything thoroughly so the vegetables are evenly coated.
Time: PT5M
Pack and rest
Transfer the spiced vegetables into a clean glass jar, press down firmly to remove air pockets. Seal the jar tightly and let it sit at room temperature for 2‑3 days, shaking the jar once daily. After this period, store the pickle in the refrigerator.
Time: PT5M
Nutrition Facts
- Calories
- 20
- Protein
- 0.5g
- Carbohydrates
- 3g
- Fat
- 1g
- Fiber
- 1g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free
Allergens: Mustard
Ingredient Substitutions
- Instead of Cauliflower: Broccoli
- Instead of Turnip: Rutabaga
- Instead of Carrot: Parsnip
- Instead of Mustard Oil: Sesame oil
- Instead of Mustard Seeds: Fenugreek seeds
- Instead of Cloves: Allspice
- Instead of Cardamom Pods (large): Green cardamom
- Instead of Vinegar: Lemon juice
- Instead of Salt: Sea salt
- Instead of Turmeric Powder: Paprika
- Instead of Red Chili Powder: Cayenne pepper
- Instead of Ginger Paste: Fresh grated ginger
- Instead of Garlic Paste: Fresh minced garlic
Equipment Needed
- Cutting Board
- Chef Knife
- Heavy‑Bottomed Pan
- Spice Grinder or Mortar & Pestle
- Mixing Bowl
- Wooden Spoon
- Glass Jar with Lid
Critical Steps — Do Not Skip
- Dry roasting the whole spices without burning
- Grinding the spices to a fine powder
- Coating the vegetables evenly with hot mustard oil and vinegar
Chef Tips from the Video
- Use a glass jar rather than metal to avoid any reaction with the acidic vinegar
- For extra crunch, add a few whole mustard seeds directly to the jar before sealing
Troubleshooting
Pickle is too salty
Rinse the vegetables briefly and add a fresh batch of unsalted vegetables to balance the flavor.
Spices are bitter
Make sure the whole spices are not over‑roasted; if they turn dark, discard and start again with fresh spices.
Pickle looks dry
Add a little more mustard oil or a splash of vinegar to moisten the mixture.
Storage
Refrigerator: Up to 4 weeks in a sealed jar
Freezer: Not recommended; texture changes
Room temperature: Only for the initial 2‑3 day fermentation, then refrigerate
Make-Ahead Tips
- The pickle improves in flavor after 5‑7 days of refrigeration
- Can be made in bulk and stored for up to a month
Frequently Asked Questions
What is the cultural significance and history of Punjabi mixed vegetable pickle in Indian cuisine?
Punjabi pickles, known as achar, are a staple in North Indian households, traditionally prepared during winter to preserve seasonal vegetables. They reflect the region’s love for bold, tangy flavors and are often shared during festivals and family gatherings.
What are the traditional regional variations of cauliflower turnip carrot pickle in Punjabi cuisine?
In Punjab, variations may include adding fenugreek seeds, using mustard oil versus sesame oil, or incorporating green chilies for extra heat. Some families also add a touch of jaggery for subtle sweetness.
How is authentic Punjabi mixed vegetable pickle traditionally served in Punjab?
It is typically served as a side with roti, paratha, or rice, and also enjoyed with a dollop of fresh butter or ghee. During festivals, it is presented on a banana leaf alongside other pickles and chutneys.
What occasions or celebrations is Punjabi mixed vegetable pickle traditionally associated with in Indian culture?
Pickles are prepared for harvest festivals like Lohri and Baisakhi, as well as for weddings and religious ceremonies, where they symbolize prosperity and the preservation of good taste throughout the year.
What other Punjabi dishes pair well with cauliflower turnip carrot pickle?
It pairs beautifully with butter chicken, sarson da saag, dal makhani, and simple dal‑tadka. The pickle’s acidity cuts through rich gravies, balancing the meal.
What makes this cauliflower turnip carrot pickle special or unique in Punjabi cuisine?
The use of hot mustard oil combined with freshly ground whole spices gives the pickle a deep, aromatic flavor that is more intense than store‑bought versions, while the mix of three vegetables adds varied texture and color.
What are the most common mistakes to avoid when making Punjabi mixed vegetable pickle?
Common errors include over‑roasting spices, which turns them bitter, using cold oil that doesn’t infuse flavors, and not pressing the vegetables firmly into the jar, leading to air pockets and uneven fermentation.
Why does this pickle recipe use hot mustard oil instead of cold oil?
Heating mustard oil releases its pungent compounds and helps the spices penetrate the vegetables more effectively, creating a longer‑lasting, robust flavor that cold oil cannot achieve.
Can I make this cauliflower turnip carrot pickle ahead of time and how should I store it?
Yes, after the initial 2‑3 day room‑temperature fermentation, store the sealed jar in the refrigerator. It will keep for up to four weeks and the flavor will deepen over time.
What texture and appearance should I look for when making this Punjabi mixed vegetable pickle?
The vegetables should remain crisp yet slightly softened, with a glossy coating of oil and vinegar. The pickle should have a vibrant amber‑orange hue from turmeric and chili powder.
How do I know when this Punjabi mixed vegetable pickle is done cooking?
There is no cooking after mixing; the pickle is ready once the vegetables are fully coated and have rested for a couple of days. Taste after 3 days – if the flavor is balanced and the vegetables are still crunchy, it’s done.
What does the YouTube channel Sanjeev Kapoor Khazana specialize in?
The YouTube channel Sanjeev Kapoor Khazana specializes in Indian home cooking, offering step‑by‑step recipes ranging from everyday meals to festive dishes, all presented by celebrated chef Sanjeev Kapoor.
How does the YouTube channel Sanjeev Kapoor Khazana's approach to Punjabi cooking differ from other Indian cooking channels?
Sanjeev Kapoor Khazana emphasizes authentic techniques, detailed spice handling, and the use of traditional ingredients like mustard oil, while also providing modern shortcuts for busy home cooks, setting it apart from channels that focus on quick or fusion recipes.
Last updated: September 2, 2026
